Double Chocolate Chip Cookies
Honeyed Chocolate Fruit & Nut Bar
Spicy Shortbread -
(c)2005-12 Copyright Anne Luder, you are welcome to print out a copy for your own personal use, for all other uses please contact me first.
THE KOSHER CELIAC’S PASSOVER COOKBOOK BY ANNE LUDER
Gluten, Wheat & Soya Free Food filled with Flavour for all the Family
Available on kindle
This cake uses honey rather than sugar as a sweetening. If you plunge your honey spoon into boiling water the honey slides off and it makes measuring simpler. Finally, if you dip your knife in hot water - this slices easily.
150g (6oz) butter
8 tbsp of runny honey
250g (10oz) dark 70% chocolate
1 tbsp water
50g (2oz) gluten free digestive biscuits or ginger nuts 50g (2oz) brazil nuts
50g (2oz) sultanas
50g (2oz) crystallised ginger
Beat the egg until light and fluffy
Roughly break the biscuits and halve the nuts mix with the sultanas and ginger in a large mixing bowl
Melt butter and honey together in a pan.
Break up the chocolate and melt in the microwave with the water (about 60-90 seconds on high)
Add butter mix to chocolate and amalgamate together then stir the egg in slowly.
Pour the wet mix onto the dry mix, stir using a a metal spoon soaked in boiling water.
Pour mix into a lined greased 500g (1lb) loaf tin and chill for at least 4 hours in the fridge. Serve in thin slices.